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CONCIATO ROMANO GOAT CHEESE

Goat cheese produced according to ancient Roman traditions rediscovered and practiced by the Le Campestre of Manuel Lombardi. It's a cheese with a strong reduction and intense olfactory sensations alcohol and ripe fruit.

Cheese from the great tasting personality, which can be up to a very pronounced spiciness.

The Conciato Romano, after years of neglect, is experiencing today, again thanks to Manuel Lombardo, a renewed interest, as to be become Slow Food one of the province of Caserta and have been included in the list of traditional regional products of Campania.

Suitable to be eaten fresh, even with a good acacia honey, missing as a condiment for pizza and pasta dishes.

The area of ​​origin and production is the municipality of Castel di Sasso, in the northern part of the province of Caserta and surrounding areas (municipalities of Monte Maggiore), where - thanks largely to the efforts and foresight of the cheese makers of the Lombardi family - is It has been revived the ancient technique, already known to the Romans, and also cited by the poet Martial, which consists in breaking the curds by hand and then mold it and salt it dry and then subjecting the cheese thus obtained to tanning, surface treatment and maturing in earthenware jars.

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Goat cheese Conciato Romano still produced according to the ancient Roman traditions. It 'a cheese in a greatly reduced olfactory sensations dose of ripe fruit on the nose and tasting great personality, which can be up to a very pronounced spiciness. Seasoning: from 6 to 18 months Ingredients: sheep milk 80%, 20% cow's milk, rennet, aromas and wine...

14,00 €

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